Washed-rind cheeses - a review

Abstract

Washed rind (bacterial surface-ripened) cheeses are a diverse group of varieties characterized by the growth of bacterial flora on the surface during ripening which leads to the red colour on the surface and flavor which characteristically develops. The cheeses are ripened under special conditions of temperature and high relative humidity (above 95%) to promote the growth of microorganisms. Their rind is washed several times during ripening with a brine (morge) beginning by the longest for the latest cheese, in order to propagate the Brevibacterium linens, the major surface microorganism that is present in the smear of surface ripened cheeses. This article presents a literature review of the washed-rind cheeses, so as to encourage the manufacture of these products in Brazilian dairy industry, given the difficulty of this information in Portuguese language and it often becomes an obstacle for the industry and/or their technicians.